However, he stated that this is a very convenient thing and there should be no problems with preparing rolls. Hemming incredulously, I finally decided to dare the experiment.
The fact is that recently, having once again visited Moscow, I had the opportunity to dine at the Japanese restaurant Niyama. Their sushi was simply amazing. Even then I decided that I would definitely try to cook them at home. Unfortunately, I couldn’t get there again, but I used their sushi delivery service in Moscow several times, which only increased my desire to try something similar.
So, it's decided! First I'll try to cook rolls with salmon and cucumber. The simplest option, it seems to me.
Preparation
First, prepare the rice for the rolls. You can buy special rice for sushi, but I will tell you absolutely definitely - from our Kuban round-grain rice, sushi and rolls turn out no worse. And some gourmets even prefer the domestic version.
Rinse two glasses until light, clear water, and then pour three glasses of cold water and put on the stove, and after boiling, reduce the heat and leave to simmer for 15-18 minutes.
While it cooks, prepare the remaining ingredients. Carefully peel the skin from the fish and cut it into long slices into strips about one centimeter thick. After the rice is cooked, remove from the heat and move to the side, allowing it to cool.
If the skin of a cucumber is not bitter, you don’t have to peel it at all. We also cut it into long slices into strips. Next in line, you need to choose it so that it is ripe and soft. Peel the avocado and cut into strips, just like all the other ingredients.
We have everything cut and ready to prepare salmon and cucumber rolls at home, now we need to improve the taste of the rice. Heat 80-100 ml of rice so that sugar and salt dissolve in it. After this has happened, pour the dressing into the rice, mix thoroughly, and to make the rice cool faster, put it in a dark, cool place, continuing to stir occasionally.
This dressing will give the rice the desired stickiness and add an interesting taste. By the way, I didn’t have rice vinegar on hand so I used it, diluting it a little with water. It turned out no worse. You can add any wine vinegar, it will be just as tasty and depending on its variety, you can give the rice a different taste.
Let's start making salmon and cucumber rolls at home. Place the nori sheet into the mold with the glossy side down. The most interesting thing is that this sheet turned out to be the size of the form. Now you need to put the rice in a mold and make a depression with a special device so that the thickness of the rice at the bottom is no more than 6-10 mm.
Lay out the filling, fish, cucumber and avocado, and put rice on top again. Carefully, slowly, fold up the nori. If the leaf tails are too large, they can be trimmed with scissors. According to smart books, it is not always possible to lay out the right amount of rice the first time and everything comes with experience.
We press down our salmon rolls with a special device, cut them and place them beautifully on a dish. Also, don’t forget to serve the rolls with traditional sauces, marinated, wasabi and soy sauce in special bowls. Bon appetit!
Ingredients
- 2 cups short grain rice;
- 100-150 gr. lightly salted red fish (salmon, salmon, chum salmon);
- 1-2 medium sized cucumbers;
- 1 avocado;
- 4-5 sheets of seaweed nori;
- Wasabi, soy and pickled ginger sauces to taste.
For seasoning rice
- 80-100ml rice vinegar or any wine vinegar;
- 4 teaspoons sugar;
- 1 teaspoon salt.
Rinse the sushi rice under cold running water (rinse until the water runs clear). Pour clean water over the washed rice and place on high heat. Bring to a boil, stir, cover and simmer for 10 minutes over low heat. Then remove the pan from the heat and do not open the lid for another 5-7 minutes. At this time, you need to prepare a dressing for rice: combine rice vinegar, salt and sugar, put on fire and, stirring, heat until the salt and sugar dissolve. Pour the dressing into the rice and mix well. Let the rice cool.
Wash the cucumber and cut into thin, long strips.
Also cut the salmon into long strips.
Place a sheet of nori on the sushi mat with the smooth side facing down. Spread a thin layer of rice.
Then put the filling on the rice: a few pieces of fish and cucumber.
Serve with soy sauce, wasabi and pickled ginger. As you can see, making rolls at home is not at all difficult. And the combination of salmon and cucumber makes this appetizer very interesting in taste.
Bon appetit!
If you love Japanese cuisine and enjoy making rolls at home, you will love this recipe. We will make rolls with salmon, avocado and feta cheese. The fish for making rolls can be either smoked or salted - in any case it will be very tasty. Try to choose soft and ripe avocados, even if the skin seems too dark and unappetizing to you. I just love feta cheese, but you can use the classic version - Philadelphia cheese or any cream cheese.
A recipe for rolls at home requires proper preparation of special rice - these are short-grain varieties with a high gluten content. In addition, mandatory additions to rice for rolls are not only rice vinegar, but also sugar and salt (optional), which add a special taste to the cereal.
Ingredients:
(160 grams) (2 pieces) (350 milliliters) (0.5 pieces) (50 grams) (100 grams) (1 teaspoon) (1 pinch) (1 pinch)
Cooking the dish step by step with photos:
The first step is to prepare the rice for the rolls. To do this, rinse the cereal thoroughly until the water is clear – 5-7 times. Then fill the clean rice with water and put it on the fire. From the moment it boils, cook the cereal under the lid over low heat for about 20 minutes, until the rice has completely absorbed all the liquid. Then, without opening the lid, leave the rice on the stove for 10 minutes, but the heat should be turned off. Only after this can the rice be gently mixed, as if saturating it with oxygen. When the rice has almost cooled down, make a dressing (mix a pinch of sugar and salt with rice vinegar until the grains dissolve) and pour it into the rice - it is ready.
Now we move on to the stage of rolling homemade salmon rolls. To do this, take a makisa (special mat), which I recommend wrapping in cling film - this way the rice will not stick and everything will be much cleaner. Place a sheet of nori on the mat, shiny side down. Place half of the cooked rice on the nearest half of the sheet and level it with your hands. To prevent your fingers from sticking to the rice, you can (and even need to!) wet your hands in water.
No matter what the skeptics say, rolls are still not only a fashionable and tasty dish, but also very healthy. Especially rolls with salmon or any red fish. Red fish contains omega-3 fatty acids, which protect our body from the development of cardiovascular diseases, prevent the formation of atherosclerotic plaques on the walls of blood vessels, and are also a source of vitamin D. Nori algae contains iodine in its organic composition, an essential element for normal functioning of the nervous system. All products used to make rolls are natural and do not contain GMOs.
Salmon rolls step by step photo recipe
Rice for rolls is prepared in a slow cooker (the ideal ratio of rice to water is 1:1.2) or in the classic way on the stove. After cooking, you need to marinate it with rice vinegar with the addition of a pinch of sugar, then it will not only be enriched with a pleasant aroma, but it will also stick together better, which will greatly simplify the preparation process.
Especially for readers of the site, we will tell you and show you good recipes in photos and video recipes:
how to make rolls with cucumber and red fish at home
Video from the “How to do” channel
Ingredients:
- water;
- rice vinegar;
- nori leaves;
- lightly salted red fish (salmon, salmon, trout or pink salmon);
- fresh cucumber;
- toasted sesame;
- lettuce (leaves).
Cooking process:
Nori sheets have two sides: matte and glossy. In our case, you need to place a sheet of nori, glossy side down, on a bamboo mat, after wrapping it in cling film (several layers are possible).
Place a small lump of rice on top, distribute it over the surface of the nori, not forgetting to leave the top edge empty, as in the photo.
Then carefully lay out the filling. Place the fried sesame seeds in a thin strip on the rice mixture. Then - slices of fresh cucumber, pieces of red fish and a little greenery.
You need to carefully wrap the roll into a roll, lifting the edge of the mat.
By the way, rolls with cucumber and fish can also be made “inside out,” that is, so that the rice is on the outside of the workpiece... To do this, as in the previous method, put the rice on a sheet of seaweed and turn the sheet over with the rice side down.
We wrap the mat, forming a roll. That's why you needed to wrap the bamboo mat in cling film. If this is not done, then the rice, when pressed on the mat, would get stuck between its twigs. This would not make it possible to work normally, the mat would have to be washed and dried after each roll, and the appearance of the dish would also, of course, be affected.
Using a sharp knife, cut the roll in half, trim the edges and cut it into 6 pieces. If such parts seem too large to you, you can cut the finished roll into 8 parts rather than 6.
Place the red fish rolls on a plate decorated with lettuce leaves.
Rita told how to make rolls with salmon or pink salmon, recipe and photo by the author.
At home - easy! With a little practice, you can not only treat your loved ones to Japanese dishes that you tried in a restaurant, but also experiment with colors and flavors. In order to master the art of making rolls, you need to know a few simple rules.
Where do we start?
You can imagine sushi and rolls without fish, but not without rice. You can experiment endlessly with fillings, but when it comes to rice, many housewives prefer to be conservative. Color options are possible - rice can be “tinted” with an egg or pieces of salmon - but when it comes to cooking cereals, experiments are not always appropriate. Having found a suitable variety of cereal and a good ratio of rice and water, it makes sense to remember both, and further improve your skills.
Which rice should you choose?
Suitable for sushi white short grain rice, it is best to take Japanese rice marked “for sushi”. During cooking, the amount of cereal will increase by 2.5-3 times, take this into account when choosing a suitable pan. The amount of water depends on the variety of rice, and finding the optimal ratio for each specific variety can only be done through trial and error. On average, take one and a half glasses of water for 1 cup of dry rice.
Preparing the rice
Rice must be prepared before cooking. Place in a bowl and fill with water. Rub it thoroughly along the sides and bottom of the bowl to remove everything from the grains that you don’t need. Drain the water, add fresh water, and repeat the operation until the water remains clear. Then dry the rice, add water and let it brew. It may be too lazy to spend time and effort on this dubious procedure, but sushi masters assure: No matter how much you are in a hurry, you need to wash and soak the rice in water at least 30 minutes before cooking.
Cooking rice
So, the time has come to boil the prepared rice, and this needs to be done in the best possible way so that the effort expended is not wasted. To do this, pour the rice into a fairly large saucepan, add a precisely measured amount of water and place over medium heat. When the water boils, reduce the heat and cook for another 10 minutes. Then turn off the heat, but do not rush to drain the rice: let it sit for another 10 minutes. Important: during cooking, do not remove or open the lid of the pan so as not to release steam. Pour the finished rice into a bowl, let it cool for 10 minutes and season vinegar seasoning for rice.
Preparing rolls
To prepare rolls, in addition to rice, you will need nori(dried seaweed sheets) and fish for filling. You can make rolls with several types of fish or with any seafood, add vegetables, red caviar and other fillings to taste. A bamboo mat for rolling rolls will simplify the work.
RECIPE FOR ROLL WITH SALMON AND CUCUMBER
NECESSARY:
2 ½ cups sushi rice
4 sheets of nori
150 g lightly salted salmon
2 cucumbers
Acidified water (2-3 tablespoons of vinegar per glass of water)
To submit:
Pickled ginger
Wasabi
Soy sauce
BY THE WAY: To prepare sushi rice, you will also need rice seasoning. You can buy vinegar seasoning at the store, or you can make it yourself. To do this, mix 3 tbsp. l. rice vinegar, 1 tsp. salt and 1 tbsp. l. Sahara.
HOW TO COOK:
1. Cut the fish and cucumbers into thin strips.
2. Place the nori sheet face down on the bamboo rolling mat, parallel to its lines.
3. Wet your hands with acidified water and scoop out about a quarter of the total amount of rice, laying it in an even layer on top of the nori, leaving 3-4 cm of the edge farthest from you free.
Place rice in an even layer on top of nori
4. Place one quarter of the thin strips of salmon and cucumber on a sheet of nori.
Place thin strips of salmon and cucumber on a sheet of nori